Baked Chicken Thighs with Squash Medley

Baked Chicken Thighs with Squash Medley

Submitted by the MCT2D Patient Advisory Board

  • Oven proof dish or sheet pan
  • cutting board
  • Cutting knife
  • saucepan and insertable steamer basket
  • Microwave
  • 2 lb Boneless chicken thighs, bone-in
  • Lawry's Seasoning Salt (to taste)
  • 2-3 medium Yellow squash (sliced)
  • 2-3 medium Zucchini (sliced)
  • 1 medium onion (diced)
  • Salt and Pepper
  • 1-2 tbsp butter

  1. Preheatyour oven to 350 degrees F.

  2. Coatchicken thighs with Lawrey’s seasoning salt and place in an oven-proof dish.

  3. Cover with tinfoil and bake for 1 hour.

  4. Meanwhile,slice up your squash, zucchini, and onion.

  5. In a saucepan, layer the vegetables making sure to alternate the different varieties until they are all used up.

  6. Sprinkle with salt and pepper with each layer.

  7. Steam the vegetables with a splash of water, just until fork tender (about 5-10 minutes).

  8. Drain any excess liquid and then finish off with butter.

  9. Serve chicken thighs with your vegetable medley. Enjoy!

Dinner
American
low-carb
$$
30 minutes or less
poultry
6 – 20